Reblochon

Method

Peel and dice the potatoes into 2cm cubes, slice the onions thinly, and cook the lardons in a large cast-iron or heavy-bottomed dish over medium heat until the fat renders. Add the onions and soften for 5 minutes, then add the potatoes and stir to coat in the bacon fat. Pour in the white wine and stock, add the thyme sprigs, season with salt and pepper, and bring to a simmer. Cook uncovered for 20-25 minutes until the potatoes are just tender but still hold their shape. Cut the Reblochon in half horizontally and place both halves skin-side up on top of the potato mixture. Transfer the dish to a preheated 200C oven and bake for 8-10 minutes until the cheese is melting and beginning to brown. Serve immediately in the dish, scraping the melted cheese onto the potatoes as you eat.